This Pumpkin Mantou recipe is one of the simplest and most straightforward bun recipes you can try. It requires just three basic ingredients—steamed pumpkin, all-purpose flour, and yeast. The recipe is designed to be easy to follow, making it perfect for both beginners and experienced bakers.
Why homemade Pumpkin Mantou
Similar to Purple Sweet Potato Mantou, Pumpkin Mantou is a type of Chinese steamed bun made with pumpkin, known for its soft, fluffy texture and slightly sweet, earthy flavor. The recipe combines steamed pumpkin puree with all-purpose flour and yeast to create a smooth dough, which is then shaped into buns and steamed until fully cooked.
Many readers have shared that they often have trouble with fermentation when making mantou, resulting in buns that collapse after steaming, especially for beginners. This Pumpkin Mantou recipe will show you how to make mantou that’s authentic, nutritious, and delicious.
I like the natural sweetness from the pumpkin, so I didn’t add any sugar to the recipe. However, you can adjust the sweetness by adding sugar according to your preference. I recommend steaming a bit more pumpkin. After steaming, if there is any excess water, pour it off and then use 290 grams of the steamed pumpkin.
Ingredients:
- 290 g steamed pumpkin (peeled, sliced, and steamed until tender)
- 500 g all-purpose flour
- 5 g yeast
Instructions:
Prepare the Pumpkin:
- Wash the pumpkin thoroughly. Peel it and cut it into thin slices.
- Steam the pumpkin slices until tender. Let them cool slightly.
- Mash 290 grams of the steamed pumpkin into a smooth puree.
Make the Dough:
- In a large mixing bowl, combine the pumpkin puree, 500 grams of flour, and 5 grams of high-activity dry yeast.
- Stir the mixture until it becomes crumbly.
- Transfer the mixture to a clean work surface and knead it until you have a smooth, elastic dough. This may take about 8-10 minutes of kneading.
Shape the Dough:
- Roll the smooth dough into a long cylinder.
- Divide the dough into equal portions, depending on the desired size of the mantou. Each portion should be about the size of a small ball.
Proof the Dough:
- Place each portion on a piece of parchment paper and arrange them in the steamer.
- Cover the steamer basket with a lid or cloth and let the dough portions rise at room temperature for about 30 minutes. They should bounce back when lightly pressed.
Steam the Mantou:
- Bring a pot of water to a boil and set up your steamer over the boiling water.
- Steam for 12 minutes, then let them sit for an additional 3 minutes before opening the lid.
Notes:
- Yeast Selection: Use high-activity dry yeast and ensure it is fresh and active for the best results. Proper yeast helps the dough rise effectively.
- Kneading: Knead the dough thoroughly to achieve a smooth and elastic texture, which will result in soft, delicate mantou.
- Proofing Time: Be mindful of the proofing time. Over-proofing can cause the mantou to collapse, while under-proofing can make them dense. Aim for a balance to achieve the best texture.
FAQ
Q: Why does my dough have a strong alcoholic smell after using this yeast?
A: An intense alcoholic smell can occur if the dough is over-proofed or if the environment is too warm. During fermentation, yeast converts sugars in the flour into alcohol and carbon dioxide. If fermentation goes too far, the alcohol content increases, leading to a strong alcohol smell.
Q: Do I need to use baking powder?
A: No, you don’t need to use baking powder. The recipe relies solely on yeast for fermentation.
Q: Why is my steamed bun not as smooth as yours? The surface has many small wrinkles.
A: The issue might be due to insufficient kneading. Try kneading the dough a bit longer to ensure it is smooth and even, which will help achieve a smoother surface on the steamed buns.
Pumpkin Mantou Recipe
Ingredients
- 290 g steamed pumpkin peeled, sliced, and steamed until tender
- 500 g all-purpose flour
- 5 g yeast
Instructions
Prepare the Pumpkin:
- Wash the pumpkin thoroughly. Peel it and cut it into thin slices.
- Steam the pumpkin slices until tender. Let them cool slightly.
- Mash 290 grams of the steamed pumpkin into a smooth puree.
Make the Dough:
- In a large mixing bowl, combine the pumpkin puree, 500 grams of flour, and 5 grams of high-activity dry yeast.
- Stir the mixture until it becomes crumbly.
- Transfer the mixture to a clean work surface and knead it until you have a smooth, elastic dough. This may take about 8-10 minutes of kneading.
Shape the Dough:
- Roll the smooth dough into a long cylinder.
- Divide the dough into equal portions, depending on the desired size of the mantou. Each portion should be about the size of a small ball.
Proof the Dough:
- Place each portion on a piece of parchment paper and arrange them in the steamer.
- Cover the steamer basket with a lid or cloth and let the dough portions rise at room temperature for about 30 minutes. They should bounce back when lightly pressed.
Steam the Mantou:
- Bring a pot of water to a boil and set up your steamer over the boiling water.
- Steam for 12 minutes, then let them sit for an additional 3 minutes before opening the lid.
Nutrition
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